This might be the coziest, most comforting dinner you can imagine — creamy, cheesy, and packed with tender chicken and fresh broccoli. I’m excited to share my Creamy Chicken Broccoli Rice Casserole Recipe with you because it’s one of those feel-great-as-you-eat meals that’s surprisingly simple to pull together.
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Why You'll Love This Recipe
I can't tell you how many times this Creamy Chicken Broccoli Rice Casserole Recipe has saved my weeknight dinners. It’s the perfect blend of creamy sauce, cheesy goodness, tender chicken, and just the right amount of broccoli, making everyone at the table happy.
- One-Pot Cooking: Minimizes cleanup by cooking the rice and broccoli together right on the stove before baking.
- Balanced Comfort: Creamy and cheesy but still has broccoli for a veggie boost — it’s comfort food you can feel good about.
- Flexible Ingredients: Use fresh or frozen broccoli, shredded rotisserie chicken or fresh breasts — adapt it to what you have on hand.
- Make-Ahead Friendly: Prep it in advance, refrigerate or freeze, then pop it in the oven when you want a no-fuss dinner.
Ingredients & Why They Work
Every ingredient in this casserole plays a part in building layers of flavor and texture. I love how the chicken broth cooks the rice, making it infuse with savory goodness, while the broccoli adds just enough bite and freshness. Here's a quick rundown of what you'll need and why I love them:
- Boneless skinless chicken breasts or diced rotisserie chicken: Using rotisserie chicken saves time and adds extra flavor, but fresh chicken gives you full control over seasoning.
- Butter: Adds richness and helps brown the chicken for that lovely golden color.
- Chicken broth: The secret to flavorful rice — replaces plain water and elevates the whole dish.
- Olive oil: Helps cook the rice and brings a subtle fruity note.
- White long grain rice: Cooks up fluffy and firm, perfect for absorbing the sauce without turning mushy.
- Fresh broccoli florets: I prefer fresh for vibrant color and crunch, but frozen works too if you thaw and dry it well.
- Cream of chicken soup: The ultimate creamy base that brings everything together.
- Milk and sour cream: Add layers of creamy tanginess and smooth texture.
- Shredded cheddar cheese: Sharp cheddar melts beautifully and gives that irresistible cheese pull.
- Ritz crackers and melted butter (for topping): Creates a crunchy, buttery crust that takes this casserole from good to unforgettable.
- Italian seasoning, salt, pepper, optional thyme, garlic powder: These elevate the flavor, making every bite satisfying and well-rounded.
Make It Your Way
I've learned that this casserole is a fantastic base for customizing flavors and textures. I often tinker with it depending on what's in my fridge or what the family wants, and honestly, it never disappoints.
- Variation: When I’m short on time, I swap fresh broccoli for frozen and add some steamed cauliflower for extra veggie goodness — it gives it a fun twist and even more creaminess.
- Dairy-Free Version: Try coconut milk and a dairy-free cream soup alternative, plus a nutritional yeast topping instead of cheese and crackers.
- Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a subtle kick that wakes up all the flavors.
- Protein Swap: Use shredded rotisserie turkey or even cooked sausage for a different twist on the protein.
Step-by-Step: How I Make Creamy Chicken Broccoli Rice Casserole Recipe
Step 1: Season and Sear the Chicken
First things first — dice your chicken breasts into bite-sized pieces and season them well with salt, pepper, and Italian seasoning. I like to get my butter melted in a deep pot over medium heat, then brown the chicken until it's golden and starts smelling amazing, about 5 minutes. This step adds a savory depth that you’ll notice in every bite.
Step 2: Cook the Rice and Broccoli
Remove the chicken and in the same pot, add chicken broth, olive oil, and uncooked white long grain rice. Bring it to a boil, then reduce to a low simmer, cover tightly, and let it cook for 6 minutes. Then add the broccoli florets right on top, cover again, and cook another 9 minutes until the rice is tender and all the liquid is absorbed. The magic here is that the rice cooks in broth, soaking up flavor, while the broccoli steams just enough to stay bright and fresh.
Step 3: Let the Rice Rest
Keep the pot covered and take it off the heat, letting the rice sit for 10 minutes without stirring. Trust me, this resting period allows any rice stuck to the bottom to loosen up and the moisture to even out for a better texture throughout the casserole.
Step 4: Mix in the Creamy Goodness
Now stir in your cooked chicken, cream of chicken soup, milk, sour cream, optional herbs like thyme and garlic powder, and half of the shredded cheddar cheese. This is where the casserole really starts to come together with that rich, creamy sauce coating every grain of rice and chunk of chicken.
Step 5: Bake and Add the Topping
Transfer the mixture to a greased 9 x 13-inch baking dish, sprinkle the remaining cheddar cheese on top, cover, and bake at 350°F for 15 minutes. Then mix crushed Ritz crackers with melted butter and sprinkle over the casserole. Bake uncovered for another 10 minutes until the topping is golden and crunchy — that buttery crisp is my absolute favorite part!
Top Tip
I’ve made this casserole countless times and these tips have saved me from less-than-perfect results. Following these little tricks makes all the difference for a creamy, flavorful, and perfectly textured meal every single time.
- Don't Skip the Resting: Let the rice sit covered off the heat for at least 10 minutes to finish steaming - it prevents mushy or unevenly cooked rice.
- Shred Cheese Fresh: Pre-shredded cheese often contains anti-caking agents that can hinder melting — shredding your own cheddar really helps the cheese melt into nice gooey layers.
- Use Chicken Broth for Rice: It makes a huge flavor difference vs water, giving the dish a savory backbone right from the start.
- Thaw and Dry Frozen Broccoli Thoroughly: If you use frozen, steam or pat it super dry to avoid soggy casserole texture.
How to Serve Creamy Chicken Broccoli Rice Casserole Recipe
Garnishes
I usually keep it simple and fresh here—some chopped fresh parsley sprinkled on top for color and a little pop of brightness. Or, on days I’m feeling fancy, a small handful of sliced green onions adds a nice mild bite and a bit of crunch.
Side Dishes
This casserole shines on its own, but I sometimes serve it with a crisp green salad tossed in a tangy vinaigrette or some roasted carrots on the side to round out the meal with more veggies and texture contrast.
Creative Ways to Present
For holiday dinners or special occasions, I love serving this casserole in individual ramekins topped with a little extra cheese and cracker crumble. It makes it feel a bit more elegant and personal, plus everyone gets their own portion hot and ready to eat.
Make Ahead and Storage
Storing Leftovers
Leftovers go straight into an airtight container in the fridge and keep well for 3 to 4 days. I find the casserole holds together beautifully, though the topping softens a bit if stored, so I usually add fresh crumbs when reheating.
Freezing
If I want to stash a meal for later, I assemble the casserole but don’t bake it. Then I cover tightly and freeze it. When ready to eat, I thaw in the fridge for 24 hours before baking as usual, adding about 15 extra minutes to the bake time. The cracker topping is best added fresh during the last 10 minutes of baking to keep that crunch.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out. If you want to revive the topping’s crunch, remove the foil for the last 5 minutes. Microwaving works in a pinch but can make the topping soggy.
Frequently Asked Questions:
Absolutely! I recommend sticking to long grain white rice because it cooks evenly and stays fluffy. Brown rice works too, but it takes longer to cook, so you'll have to adjust the cooking times and liquid accordingly.
Yes! I actually prefer making my own cream of chicken soup substitute at home using simple ingredients like butter, flour, chicken broth, and milk. It tastes fresher and less processed. Check out my recipe for a homemade cream of chicken soup that's easy to whip up.
Definitely. Frozen broccoli is a great time-saver. Just make sure to thaw and pat it dry thoroughly to avoid extra moisture making the casserole watery. I also recommend steaming it briefly for best texture.
Yes, you can! Swap the butter for a plant-based margarine, use dairy-free cream of chicken soup substitutes or make your own with non-dairy milk and vegetable broth, and choose vegan cheese alternatives. Keep in mind texture and flavor may vary slightly but it remains delicious!
Final Thoughts
This Creamy Chicken Broccoli Rice Casserole Recipe feels like one of those tried-and-true dishes I always come back to when I want something that’s hearty, straightforward, and hugs the soul a little bit. I hope you find it as comforting and flexible as I do—perfect for weeknights, meal preps, or even feeding a crowd. Give it a try and make it your own; I think you’re going to love it just as much as my family does.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Chicken Broccoli Rice Casserole combines tender chicken, fresh broccoli, and creamy, cheesy rice for a comforting one-dish meal baked to golden perfection. Perfect for family dinners, it features a flavorful blend of seasonings and a crunchy Ritz cracker topping.
Ingredients
Protein & Vegetables
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 2-3 cups fresh broccoli florets, uncooked
Rice & Broth
- 1 ¼ cups white long grain rice, uncooked
- 2 ½ cups chicken broth
- 1 tablespoon olive oil
Dairy & Creamy Components
- 2 tablespoons butter
- 10.5 oz. condensed Cream of Chicken Soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons melted butter (for topping)
Seasonings
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme (optional)
- ½ teaspoon garlic powder (optional)
Casserole Topping
- 1 cup Ritz crackers, crushed
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 350 degrees Fahrenheit. Cut the chicken into bite-sized pieces, then season with salt, pepper, and Italian seasoning.
- Cook Chicken: In a large pot, heat 2 tablespoons of butter over medium heat until melted. Add the seasoned chicken and cook until golden brown, about 5 minutes. Remove chicken from the pot and set aside.
- Cook Rice: To the same pot, add chicken broth, olive oil, and the uncooked rice. Bring the mixture to a boil, then reduce heat to low and cover tightly. Let it simmer for 6 minutes.
- Add Broccoli and Continue Cooking: Add broccoli florets to the pot, cover again, and cook for an additional 9 minutes or until all liquid has been absorbed and rice is cooked through. If not fully cooked, cover and simmer for another 5 minutes.
- Let Rice Stand: Remove the pot from heat and keep it covered. Let the rice stand for 10 minutes without stirring to allow any bottom rice to release naturally.
- Mix Casserole Ingredients: Add the cooked chicken back into the rice along with cream of chicken soup, milk, sour cream, optional dried thyme and garlic powder, and half of the shredded cheddar cheese. Stir everything together until well combined.
- Assemble in Casserole Dish: Lightly grease a 9 x 13-inch casserole dish and transfer the mixture into it. Sprinkle the remaining cheddar cheese evenly on top, then cover the dish with foil.
- Bake Covered: Bake the casserole in the preheated oven for 15 minutes.
- Add Topping and Finish Baking: While baking covered is finishing, combine melted butter and crushed Ritz crackers. Remove foil, sprinkle the cracker mixture evenly over the casserole, and bake uncovered for an additional 10 minutes to achieve a golden, crunchy topping.
- Serve: Remove from oven, let cool slightly, then serve the casserole warm.
Notes
- Frozen Broccoli Substitute: Use 2 cups thawed and patted dry frozen broccoli instead of fresh. For softer texture, steam frozen broccoli for about 5 minutes before adding.
- Cheese Tip: Shred your own cheddar from a block for best melting results. Avoid aged or crystallized cheeses which do not melt well.
- Homemade Soup Option: Replace canned cream of chicken soup with homemade version for better flavor.
- Make-Ahead Instructions: Assemble casserole and refrigerate up to 2 days prior to baking. Let sit at room temperature for 30 minutes before baking and add 15 minutes to baking time. Add cracker topping in the last 10 minutes of baking.
- Freezing Option: Assemble but do not bake. Freeze. Thaw in refrigerator for 24 hours before baking; then allow to sit at room temperature 30 minutes before baking. Add 15 minutes to baking time. Add topping in the last 10 minutes of baking.
- This recipe is featured in The Cozy Cookbook on page 178.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
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